Creamy Pasta Salad with Fresh Peas and Parmesan
A rich and creamy pasta salad with al dente noodles, thawed peas, smoky plant-based “bacon”, and a tangy dressing made with mayonnaise and apple cider vinegar. Perfect for picnics, potlucks, or weeknight meals.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 6 servings 1x
- Category: quick
- Method: Cold preparation
- Cuisine: American
- Diet: Vegetarian
Ingredients
12 oz small pasta noodles (e.g., farfalle, fusilli)
2 cups thawed frozen peas
12 oz crumbled plant-based bacon alternative
1/2 cup freshly grated parmesan cheese
3/4 cup mayonnaise
2 TBS olive oil
1 TBS apple cider vinegar
1 tsp granulated sugar
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
Instructions
Boil noodles in salted water until al dente (follow package instructions). Drain and rinse with cold water to stop cooking.
Thaw peas under warm water, cook and crumble the plant-based bacon, and grate parmesan.
In a bowl, whisk mayonnaise, olive oil, vinegar, sugar, salt, garlic powder, onion powder, and pepper until smooth. Taste and adjust seasoning as needed.
In a large bowl, add noodles, peas, crumbled plant-based bacon, and parmesan. Pour the dressing over the top and stir until evenly coated.
Notes
Let the salad chill for 1-2 hours before serving to allow flavors to meld.
For a lighter texture, reduce mayonnaise by 1 TSP and add 2 TBS Greek yogurt.
Swap plant-based bacon with halal chicken, hard-boiled eggs, or crumbled tofu for protein variations.
Add bell peppers, cherry tomatoes, or spinach for freshness and color.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 2g
- Sodium: 3400mg
- Fat: 28g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg
Find it online: https://yumandrun.com/creamy-pasta-salad-fresh-peas-parmesan/